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stuffed-eggplantThis month’s issue of Saveur Magazine jumped out at me from the news stand with it’s cover shot of Greek mezedes, entitled ‘The Greek Issue’.

As a passionate lover of Greek cuisine, I bought the magazine hoping to get some ideas for converting traditional Greek dishes to Paleo. My first attempt was the stuffed eggplant.

The only alteration I made was to substitute almond flour for all-purpose flour for the bechamel sauce. Although the sauce was not as light and fluffy as bechamel made with regular flour, it was every bit as savory and rich. I used grass-fed ground beef, but may experiment next time with a mixture of beef and lamb.